|City||Melbourne, Sydney, Perth|
Biggest culinary influence?
I have worked alongside some of the best chefs in the world and while many of them inspire me, it was my Dad who exposed me to different cuisines and cultures from a really early age. I wouldn’t be where I am without his influence and philosophy of trying different flavours and eating well using the best ingredients.
The cornerstone of good cooking is to source the finest produce.
What did you grow up eating?
Everything and anything Dad cooked. He loved Chinese and Indian cooking and would often cook with fresh ground spices to create curries and other Asian dishes. Dad was a butcher so we ate a lot of meat.
What is the one thing you want people to know about you?
I really care about what I do - from the restaurants I run, the people I work with, the customers I serve, the food I cook, the ingredients I source and the charities I support.
What can people expect from your event at the Festival in March?
We’re getting the band back together (plus a few new faces) and cooking as we love to do – over fire.
If you had to take a wild guess, what do you think we’ll be eating in 25 years?
I hope we’re not all paleo vegans!
I’ll be eating food I grow and cook myself. Burgers as they never go out of fashion. Lots of Mediterranean food and a great piece of steak or fish, cooked simply.